Gluten Free Vegan Pineapple Upside Down Cake - Betty Crocker
Makes 1 cake
Servings: 8 people
- 2 Tbsp butter substitute such as Smart Balance
- 1/4 C brown sugar
- 10 oz pineapple rings canned
For the Cake
- 1 Box GF Betty Crocker yellow cake mix
- 1/3 C butter substitute softened
- 2 tsp vanilla extract
- 1/2 C mashed banana about 2 small bananas
- 3/4 C pineapple juice from the can
For the Topping
In a small bowl, melt butter and mix in brown sugar. Spoon mixture into 1 round 8" or 9" cake pan.
Lay out pineapple rings on top of sauce (saving the pineapple juice for the cake).
For the Cake
In a large bowl, combine cake mix, butter, banana, vanilla extract and pineapple juice. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 2 minutes. Pour mixture into pan over the pineapple rings and sugar mixture.
Bake 40-45 minutes on center rack, until toothpick inserted in center comes out clean.
Allow to cool 10 minutes in pan. Run a knife around outer edge, then invert onto serving dish or cake plate. If the cake does not want to come out, allow to cool another 10 minutes and using a spoon tap on the bottom of the pan until it comes out easily.
Calories: 166kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 131mg | Fiber: 1g | Sugar: 16g | Vitamin A: 499IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg